Rahn's Recipes

Chicken Risotto

—

by

B Rahn
in ,

Ingredients

  • 1.5 liters (or about 6 cups) hot chicken broth
  • 3 Tbsp olive oil
  • 2.5 cups risotto rice (volume equal to about 6ml of water)
  • 1/2 cup white wine
  • 2-3 diced zucchini
  • 3-4 diced carrots
  • 1-2 cups diced chicken (pre-cooked leftovers from a rotisserie chicken)
  • 1/4 cup grated parmesan
  • 1-2 Tbsp butter
  • salt and pepper to taste

Instructions

  1. In a sauce pan, heat up chicken broth. Have a soup ladle nearby.
  2. In large pan, heat olive oil and add risotto rice. Stir.
  3. After rice has absorbed most of the oil and started to become clear granules of rice, add white wine. Stir.
  4. After white wine has mostly boiled off, add 2 ladles of chicken broth. Stir.
  5. After chicken broth has mostly boiled off from rice, add 2 more ladles of chicken broth. Stir.
  6. Repeat step 5 a few times.
  7. Add in diced zucchini and carrots. Add in 2 or 3 more ladles of chicken broth. Stir.
  8. Repeat step 5 a few times.
  9. After the veggies are mostly cooked, add in diced chicken. Add in 2 more ladles of chicken broth.
  10. Repeat step 5 a few times.
  11. Once the broth is finished and the rice has a slightly soupy texture, turn off heat and add in parmesan, butter and salt and pepper.

Instructions with photos

Step 1. In a sauce pan, heat up chicken broth. Have a soup ladle nearby.

Step 2. In large pan, heat olive oil and add risotto rice. Stir.

Step 3. After rice has absorbed most of the oil and started to become clear granules of rice, add white wine. Stir.

Step 4. After white wine has mostly boiled off, add 2 ladles of chicken broth. Stir.

Step 5. After chicken broth has mostly boiled off from rice, add 2 more ladles of chicken broth. Stir.

Step 6. Repeat step 5 a few times.

Step 7. Add in diced zucchini and carrots. Add in 2 or 3 more ladles of chicken broth. Stir.

Step 8. Repeat step 5 a few times.

Step 9. After the veggies are mostly cooked, add in diced chicken. Add in 2 more ladles of chicken broth.

Step 10. Repeat step 5 a few times.

Step 11. Once the broth is finished and the rice has a slightly soupy texture, turn off heat and add in parmesan, butter and salt and pepper.